Baked Couscous With Summer Squash |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Our family and friends love this low fat side dish. When I have a vegetarian here, I use vegetable broth instead of chicken. This recipe came from Cooking Light magazine. Ingredients:
14 ounces reduced-sodium fat-free chicken broth or 14 ounces vegetable broth, divided |
3/4 cup uncooked couscous |
2 cups sliced yellow squash |
1/2 cup sliced green onion |
2 tablespoons chopped fresh basil |
1 tablespoon chopped fresh oregano |
1 garlic clove, minced |
1/4 cup shredded fontina cheese |
1/4 cup grated parmesan cheese |
1/4 cup egg substitute |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Preheat oven to 400°F.
2. Bring 1 cup of broth to a boil in a medium saucepan; gradually stir in uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with fork.
3. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add squash, onions, basil, oregano, and garlic; sauté 3 minutes or until squash is tender. Set aside.
4. Combine cheeses; set aside.
5. Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining broth, egg substitute, salt, and pepper.
6. Spoon mixture into an 8x8-inch baking dish that is lightly coated with cooking spray.
7. Top with remaining cheese mixture.
8. Bake at 400°F for 25 to 35 minutes or until golden. Mine takes 35. Serve warm.
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